Tested till perfect White Chocolate Almond Pound Cake

White Chocolate Almond Pound Cake

With all the buttery denseness of a pound cake, this one has the added glamour of white chocolate.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 24


  • 1 cup 1cupbutter, softened
  • 1-1/2 cups 1-1/2cupsgranulated sugar
  • 3 3eggeggs
  • 1/2 tsp 1/2tspalmond extract
  • 2-1/2 cups 2-1/2cupsall-purpose flour
  • 1/2 cup 1/2cupground almondalmonds
  • 2 tsp 2tspbaking powder
  • 1/4 tsp 1/4tspsalt
  • 1/2 cup 1/2cupmilk
  • 1/2 cup 1/2cupslivered almonds
  • 1/2 cup 1/2cupwhite chocolate chips


  • 1/3 cup 1/3cupwhite chocolate chips, melted
  • 1/4 cup 1/4cupslivered almonds, toasted
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In bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time, beating well after each. Beat in almond extract. In separate bowl, whisk together flour, ground almonds, baking powder and salt; add to butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk. Stir in slivered almonds and chocolate chips. Scrape into prepared pan.

Bake in centre of 325°F (160°C) oven until golden and cake tester inserted in centre comes out clean, about 1-1/2 hours. Let cake cool in pan on rack; turn out onto plate and let cool.

Topping: Drizzle white chocolate down centre of loaf; sprinkle with almonds. (Make-ahead: Wrap in plastic wrap and store for up to 3 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.) Cut into 12 slices; cut each in half.

Nutritional Information Per serving: about

cal 239 pro 4g total fat 13g sat. fat 6g
carb 27g fibre 1g chol 48mg sodium 140mg

% RDI:

calcium 4 iron 6 vit A 9 folate 9
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